White Asparagus with Shrimp and Green Pappardelle
(1 vote)
(1 vote)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
661
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 81 μg | (135 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 263 μg | (88 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 868 mg | (22 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams green Tagliatelle
- ⅘ kilogram white Asparagus
- 300 grams shrimp
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 lemon (organic, zested and juiced)
- 50 grams brown, liquid butter
- salt
- 200 milliliters Hollandaise sauce (hot)
- Lemon wedge
Preparation steps
1.
Rinse asparagus thoroughly, peel and cut off the woody stems. Cook pappardelle according to package directions in plenty of boiling salted water. Meanwhile, cook the asparagus until tender in boiling salted water with a little lemon juice and butter for about 18 minutes.
2.
Rinse the shrimp, pat dry and fry in oil for 1-2 minutes until browned. Add lemon zest and juice.
3.
Arrange pappardelle with shrimp on plates, drizzle with some browned butter, place the asparagus alongside and serve topped with hollandaise sauce and garnished with lemon wedges.
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